Post by Sylvia on Aug 29, 2017 16:14:04 GMT -6
If you live in an area that has readily available fresh lemons, this recipe is for you. Sadly our weather is such that our lemons never ripen, neither does our fig, olive or sweetcorn. We really should turf them, but we like a challenge and always say "maybe next year we'll get some sunshine". My bf took me to Cosco and I bought a huge bag of gorgeous lemons, trying out a few recipes to use them up. Remember to give any bought lemons a good wash to remove any wax that may have been applied.
Lemon jelly
Makes: 6 jars lemon jelly
Ingredients:
10 lemons (preferably unwaxed)
1.8 litres water (7 and three quarter US cups)
1.5 to 1.8kg caster sugar (5 US cups)
Preparation:
Zest the lemons then cut away and discard as much of the white pith as you can. Slice the lemons.
In a large preserving pan, combine the lemon slices, lemon zest and water and cook slowly over a very low heat for 1 to 2 hours.
Suspend in a jelly bag over a clean pan and allow to strain overnight.
The next day, add the sugar to the liquid and bring to the boil*. Begin testing for the setting point by placing a small drop of jelly on a cold plate. If it wrinkles when you push it with your finger, it is ready.
Transfer to sterilised jars and cover immediately. Leave undisturbed in a dark place for 3 days.
* Probably just me and not necessary, but I add the sugar to a warming slow cooker pot for a few minutes before adding warmed liquid and once they are both nicely hot and the sugar has melted I bring the preserving pan back into action.
Lemon jelly
Makes: 6 jars lemon jelly
Ingredients:
10 lemons (preferably unwaxed)
1.8 litres water (7 and three quarter US cups)
1.5 to 1.8kg caster sugar (5 US cups)
Preparation:
Zest the lemons then cut away and discard as much of the white pith as you can. Slice the lemons.
In a large preserving pan, combine the lemon slices, lemon zest and water and cook slowly over a very low heat for 1 to 2 hours.
Suspend in a jelly bag over a clean pan and allow to strain overnight.
The next day, add the sugar to the liquid and bring to the boil*. Begin testing for the setting point by placing a small drop of jelly on a cold plate. If it wrinkles when you push it with your finger, it is ready.
Transfer to sterilised jars and cover immediately. Leave undisturbed in a dark place for 3 days.
* Probably just me and not necessary, but I add the sugar to a warming slow cooker pot for a few minutes before adding warmed liquid and once they are both nicely hot and the sugar has melted I bring the preserving pan back into action.